These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!

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Thursday, January 23, 2014

Chicken Coconut Curry Soup -- Thai Style

Last night I made a large batch of chicken stock (about 12 cups). When I got home this evening I took the chicken off the bones and strained the stock. I froze half of it to use at a later time and used 6 cups of it to make soup for our dinner tonight. I wanted something a little different so I made Chicken Coconut Curry Soup and gave it a Thai twist. It was so simple and easy to make. I added a can of unsweetened coconut milk to the chicken stock and a little bit of carrot and green onion and some sliced fresh mushrooms. I seasoned it with red curry paste and fish sauce (both found in the Asian or ethnic section of your supermarket). I initially took 2 cans of coconut milk out of the pantry to use but decided to use just 1 can instead and add 1/4 teaspoon of xanthum gum whisked into the soup to add a slight bit of viscosity (thickness) to the soup -- just enough to give it a bit of body and richness. If you've never used xanthum gum...less is more and too much is not good. The texture was perfect for me. Near the end of cooking, I squeezed the juice of a small lime into the soup. The combination of chicken, coconut, curry, and lime flavors go well together to make a "Thai style" soup. It was a perfect night for a bowl of hot soup since we didn't make it out of the 30s here temperature wise today and it looks like tomorrow will be another cold day, too. I snapped a quick photo of the soup below. Enjoy!

Heat chicken in a stock pot over medium high heat until boiling; add sliced carrots and reduce heat; simmer until carrots are tender, about 5 minutes. Add mushrooms and half of green onions; simmer for an additional 5 minutes. Add coconut milk, fish sauce and red curry paste and whisk until blended Bring to a boil; whisk in optional xanthum gum, half at a time; simmer for about 5 minutes until slightly thickened. Add spinach and cook just until wilted. Stir in lime juice and taste for seasoning. Add chicken and cook until heated through, about 5 to 7 minutes. Garnish with remaining green onions.

Welcome to my Blog!

Welcome to my blog! I look forward to sharing my love of food, cooking and photography with you as well as some of my favorite recipes and food finds. Cooking is a passion and I love experimenting in the kitchen. I rarely follow a recipe exactly and usually feel the need to add a "tweak or two" to make it my own. I hope you get an idea or two while you are here. Cooking doesn't have to be complicated and you don't need to be a rocket scientist to be a good cook. There are so many ways to make a quick and delicious meal without having to run through the drive-thru. You can "have it your way" every day AT HOME! Enjoy!

*Note: Effective July 10, 2012, all recipes (except for an occasional one made for others) are completely grain free, wheat free, gluten free with no added sugar and can be found below in the list of recipes under "Wheat/Grain/Gluten Free Recipes". Enjoy!

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